This soup is a twist on the cold weather soup recipe. Lentils add wonderful protein, which combined with carrots, sweet potato and coconut milk make this soup a meal in itself. Protein is really important to sustaining energy levels, especially in cold weather, where you need a good midday pick-me-up! Again, the sweet potato & carrot are fabulous sources of beta carotene and flavonoids, helping to protect from infection. Garlic, ginger & chilli boost the immune system, feed the healthy bacteria in your gut and stimulate blood flow & digestive function.

Ingredients:

1 large onion finely chopped
3 cloves garlic
1 tbsp grated ginger
2 sweet potato peeled & chopped into chunks
3 large carrots, cut into rough chunks
1 tbsp cumin seeds
1 tbsp coriander seeds
1 birds eye chilli
1 ½ cups of puy lentils (or your favourite!)
1litre of vegetable stock
400mls(1 can) coconut milk (organic is best!)
Juice of 2 limes
Sea Salt & Pepper to season, fresh coriander to garnish.

• Put the onions, garlic & ginger in a large saucepan with a little olive oil and cook until softened.
• Meanwhile peel the sweet potato and carrots and chop into chunks. 
• Cook the sweet potato, carrots and onions together for 5 minutes
• Toast the cumin, coriander & birds eye chilli in a small pan for a minute, then grind them finely and add to the soup pot, with vegetable mix.
• Add the lentils and cook for a further 5 minutes.
• Add the stock.
• Bring to a boil and simmer covered for 20 minutes, or until the veg is soft and the lentils are cooked.
• Add the coconut milk, the rind & juice of one lime and a large pinch of salt.
• Blend to a smooth puree, taste and adjust seasoning.
• Serve in bowls with a squeeze of fresh lime and some chopped coriander.